Fettuccine Alfredo

Makes 4 servings


3/4 lb uncooked dry fettuccine
6 Tbsp unsalted butter
2/3 c heavy or whipping cream
1/2 tsp salt
generous dash ground white pepper
generous dash ground nutmeg
1 c freshly grated Parmesan cheese
2 Tbsp chopped fresh parsley


1. Cook dry fettuccine in large pot of boiling salted water 6 to 8 minutes just until al dente; remove from heat.  Drain well; return to dry pot.

2. Place butter and cream in large, heavy skillet over medium-low heat.  Cook and stir until butter melts and mixture bubbles.  Cook and stir 2 minutes more.  Stir in salt, pepper and nutmeg.  Remove from heat. Gradually stir in cheese until thoroughly blended and smooth.  Return briefly to heat to completely blend cheese if necessary.  (Do not let sauce bubble or cheese will become lumpy and tough.)

3. Pour sauce over fettuccine in pot.  Stir and toss with 2 forks over low heat 2 to 3 minutes until sauce is thickened and fettuccine is evenly coated.  Sprinkle with chopped parsley.  Garnish, if desired.  Serve immediately.


Optional: Add cooked chicken or shrimp to the pasta.